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Food Safety News

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Dennis Keith

Dennis Keith

Dennis Keith has more than 20 years of restaurant experience, serving in both management and regulatory capacities. He has worked as a licensed environmental health scientist for the last 8 years. As founder and CEO of the consulting company Respro Food Safety Professionals, he uses his expertise to help restaurant owners and managers in Utah create and implement food safety programs that make a sustained improvement, reducing the chance of foodborne illness.

Articles Written by Dennis Keith

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Ultimate Fail: No Food Safety Plan Means Salmonella Could Land on Customer Plates


As a restaurant inspector, it never ceases to amaze me how cavalier some restaurants are with their food-handling practices. I’ve talked with so many owners who think foodborne illness can never happen to them despite the laundry list of critical violations they racked up on their last inspection. Unfortunately, it takes an outbreak that results… Continue Reading

Cruisin’ for a Bruisin’: Norovirus Rules the High Seas

I’ve never been on a cruise, but my mother loves them. The idea of living in a confined space with 3,000 other shipmates for an extended period of time scares me. So when I see stories about the recent tragedies with the Costa Concordia and Costa Allegra, my fears seem justified. These tragedies, however, overshadow… Continue Reading

Sproutrage 2012: Do Raw Sprouts Belong on the Menu?

The recent and prolific sprout outbreaks that have plagued Jimmy John’s customers have certainly caused a stir in the restaurant community. Should sprouts remain on the menu? Jimmy John’s, Jason’s Deli and Erbert & Gerbert’s Sandwich Shop apparently all pulled raw sprouts off the menu because of these recent outbreaks. Walmart made the decision in… Continue Reading

War on Foodborne Illness: Why Restaurants Need to Join the Fight

Headlines about another restaurant involved in an outbreak are almost a daily occurrence now. Some major restaurant chains have had at least one outbreak. It begs the question, why? In my experience working with the restaurant industry on food safety, I come across a lot of resistance from operators who are naïve about their chances… Continue Reading